A carregar...
Calculation of time of a batch of bakery products
The present work puts forward methods for calculating the duration of a batch of bakery products, as well as closely related kinetics of crust formation process. The proposed methods cover a wide range of usage and can be employed for all kinds of baked products.
Na minha lista:
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Voronezh state university of engineering technologies
2012-10-01
|
| Colecção: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Assuntos: | |
| Acesso em linha: | https://www.vestnik-vsuet.ru/vguit/article/view/81 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|